Serves: 8
Total Calories: 205

2 pounds yellow squash, cubed
1 (8-ounce) container sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 onion, chopped
1 (6-ounce) package herb-flavored stuffing mix, divided
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper

Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender. Drain. Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper. Spoon into a greased 13"x9" baking pan; sprinkle with remaining stuffing mix. Bake at 350 degrees for 45 minutes.

Tip: A fun new way to serve cornbread…mix up the batter, thin slightly with a little extra milk, then bake until crisp in a waffle iron.

Nutritional Facts:

Serves: 8
Total Calories: 205
Calories from Fat: 151

More Recipes from the Almost Homemade Cookbook Cookbook:
French Market Squash
Tomato-Basil Cheese Pie
Cheesy Vegetable Casserole
Crescent Chive Rolls
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Slow-Cooker Stuffing Balls
Savory Herb-Roasted Veggies
Rustic Potatoes
Best-Ever Cornbread
Crispy Fried Zucchini
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Farmers’ Market Pie
Easy Cheesy Parmesan Bread
Jean’s Savory Succotash
Super-Easy Corn Casserole
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Wild Rice Bake
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Dilly Sour Cream Bread